[email protected] (PENMART01) wrote in
news:[email protected]:
>> "jmcquown" wrote:
>>
>>RMiller wrote:
>
>>>Jill writes:
>>>
>>>> Frogmore Stew
>>>>
>>>> In a large pot, boil 1 pound link pork sausage (if you can get Frogmore sausage, go for it!), 3
>>>> lbs. new potatoes covered with water and beer. Add 1 large chopped onion and bell pepper, 3
>>>> chopped ribs of celery, 2 Tbs. Old Bay or similar seasoning, salt & pepper. Boil for 10
>>>> minutes. Add 6 fresh blue crabs, 6 ears corn on the cob cut into pieces and boil 10 minutes.
>>>> Add 3 lbs. fresh shrimp, unpeeled but deveined. Boil for 3 minutes. Remove the pot from heat
>>>> and let stand 5 minutes. Drain. Serve this up with a bucket in the middle of the table for
>>>> tossing in the crab/shrimp shells and corn cobs. This makes a great picnic sort of dish. Serve
>>>> with additional seafood seasoning and Tabasco sauce on the side. Don't forget the beer and the
>>>> checked oilskin tablecloth!
>>>
>>>
>>> Jill, what is Frogmore Sausage and where do you get it ? Is it a regional sausage ??
>>>
>>> Thanks, Rosie
>>
>>Yes, it's made regionally. Where my parents live, used to be called 'Frogmore'. Then the hoity-
>>toity folks decided that didn't sound so good so they renamed it after the original Spanish name,
>>St. Helena. Use a Cajun sausage like Andouille or Charice instead. If all else fails, use Kielbasa
>>or some other Polish sausage.
>
>
http://www.co.beaufort.sc.us/bftlib/frogmore.htm
>
> Frogmore Stew (also known as "Lowcountry Stew" and "Beaufort Boil")
>
> Origins (or see Recipe) by Dennis Adams Beaufort County Public Library Information Services
> Coordinator
>
> It seems that this seafood "boil" is a fairly recent recipe, not older than 60 years and more
> likely only about forty years old. According to Beaufort historian Gerhard Spieler, the kind of
> link sausage used in Frogmore Stew came to this area no earlier than the 1940s as a result of
> immigration (before then Beaufortonians used only patty-type sausage). Mr. Spieler believes that
> the recipe was the invention of local shrimpers who used whatever food items they had on hand to
> make a stew.
>
> Sarah Rutledge's 1847 Charleston cookbook, The Carolina Housewife, had no recipes like the present-
> day mix of shrimp, corn and sausage. In a 1991 telephone interview, Emory Campbell, executive
> director of Penn Center on St. Helena Island, does not remember anything like the present-day
> Frogmore Stew when he was growing up – although boiled shrimp has always been a part of Sea
> Island daily life. Another St. Helena Island native, Agnes Sherman, could not recall any
> traditional recipe similar to what she preferred to call "Lowcountry Stew" (because Frogmore is
> only one of several St. Helena Island communities).
>
>
> The Steamer Restaurant Photograph by Dennis Adams (August 13, 2002) Richard Gay of Gay Seafood
> Company claimed to have invented Frogmore Stew. On National Guard duty in Beaufort about 40 years
> ago, he was preparing a cookout of leftovers for his fellow guardsmen. He brought the recipe home
> with him, and it soon became popular in this area. According to Gay, the Steamer Restaurant on
> Lady's Island was the first establishment to offer Frogmore Stew commercially, almost 20 years
> ago. Gay campaigned to have Frogmore Stew declared the official seafood dish of South Carolina,
> but the recipe remains an "unofficial" delight.
>
> (Above information based on 1991 telephone interviews with persons named and on The Carolina
> Housewife by Sarah Rutlege)
>
> Frogmore Stew Recipe:
>
> Here is a Frogmore Stew recipe, based on the South Carolina Wildlife Cookbook version, which
> serves 30 people.
>
> INGREDIENTS:
>
> 10 pounds smoked beef sausage in long links 2 dozen ears shucked, cleaned corn
> 1/2 bushel crabs 15 pounds shrimp, headed 2 small boxes of seafood seasoning (which brand is best
> has been a matter of friendly controversy)
>
> INSTRUCTIONS: Use a big, 20-gallon pot filled to about half full with water. The best thing is to
> clean the crabs before you put them in the pot. You can use the whole crab, too, but it takes up
> more room in the pot and is messier to eat. Cut sausages in one-inch sections. Bring water to a
> boil put sausage and seasoning bags in water and let boil for about 10 minutes or so. Put the corn
> in and bring back to a boil. Then put the crabs in and bring back to a boil. Finally, add the
> shrimp, and when the water comes back to a boil, pour off water. Serves 30 people.
> ---
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
> ```````````` "Life would be devoid of all meaning were it without tribulation."
I used to go to Gay's every afternoon to get the days catch. What a place. Had a shitty "Shrimp
Shack" across the street.Crab musta been a seasonal thing cause I don't remember any crab in
Frogmore stew. Steamers, and the marina on Fripp would put a bucket in the middle of the table for
the scaps of the stew. Man, 40 beers and some Frogmore stew brings back fond memories.
--
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